Thursday, November 25, 2010
Veal, Oil Cured Olive, Fresh Basil, Fresh Mozzarella Pizza
Veal Pizza Topping: Saute a little bit of ground veal with olive oil in a saute pan over medium heat.
Add a little bit of chopped garlic.
Season with sea salt and black pepper.
Break the cooked ground veal up in the pan with a spatula so it crumbles.
Saute the veal till it becomes lightly browned. Set the veal aside till later.
Pizza: Pat out some pizza dough to a mini pizza shape. Place the pizza dough on a pizza pan.
Bake in a 450 degree oven till the dough is white, risen and till it is about 1/3 cooked.
Spread the pizza sauce evenly out from the middle of the pizza to the crust edges.
Put the pizza back in the oven and bake till the pizza is half cooked or just before the crust is ready to turn golden colored.
Place whole fresh basil leaves on the pizza.
Sprinkle the cooked ground veal on the pizza.
Place thin slices of fresh mozzarella on the pizza.
Sprinkle a few pinches of oregano leaf on the pizza.
Place some pitted oil cured black olives on the pizza.
Drizzle some virgin olive oil on the pizza.
Place the pizza back in the oven.
When the crust is baked to a golden color and the mozzarella just starts to turn golden around the edges of the pizza, then it is done baking. (Do not brown fresh mozzarella. Just melt the cheese. It will be tasteless and tough if overcooked!)
Slice the pizza into four slices and slide onto a plate.
This is one nice gourmet pizza! Don't use any other cheeses like parmesan when making a fresh mozzarella pizza or the delicate flavor of the cheese will be masked. The ground veal is a "step up" from ground beef. Basil leaves compliment the fresh cheese and tomato sauce. The oil cured olives have a deep flavor and are not salty at all. The virgin olive oil drizzle is necessary on this pizza. Enjoy this pizza with a fine Chianti. Yum! Ciao Baby! ... Shawna